Peanut Butter Chocolate Chip Cookies Topped with Sea Salt

Amazing.  That is the word I would use to describe these delicious cookies. I found this recipe on The Curvy Carrot and couldn’t wait to try it.  I loved the chewy peanut butter cookies with the dark chocolate chips topped with a sprinkling of sea salt.  The combination of flavors was wonderful together!  My kids thought the salt was pretty tasty and my friends who were over loved them too.  If you love the salty/sweet combination – these cookies are a must try!

Preheat the oven to 350 degrees.  Line a cookie sheet with a silpat mat.

Cream together the butter, sugars, egg, peanut butter, and vanilla with a mixer until light and fluffy.

Combine the flour with the baking soda and baking powder – mix well.  Slowly add the flour mixture to the peanut butter mixture until well combined.  Add the chocolate chips and mix well. Place spoonfuls of the cookie dough onto the baking sheet 2 inches apart.

Place into the oven and bake for 10-12 minutes.  Remove from the oven and sprinkle the top Fleur de sel, to taste (Sea salt).  Let cool for a few minutes then move to a wire rack to continue cooling.  Serve with ice cold milk & enjoy!

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Peanut Butter Chocolate Chip Cookies Topped with Sea Salt

Yield: 18-20 cookies

Prep Time: 10 min.

Cook Time: 10 min.

Total Time: 20-22 min.

Ingredients:

1/2 cup unsalted butter, softened
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/4 cup plus 2 tablespoon light brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup bittersweet chocolate chips
Fleur de sel, to taste (Sea salt)

Directions:

Preheat the oven to 350 degrees. Line a cookie sheet with a silpat mat.

Cream together the butter, peanut butter, sugars, egg, and vanilla with a mixer until light and fluffy.

Combine the flour with the baking soda and baking powder - mix well. Slowly add the flour mixture to the peanut butter mixture until well combined. Add the chocolate chips and mix well.

Place spoonfuls of the cookie dough onto the baking sheet 2 inches apart. Place into the oven and bake for 10-12 minutes. Remove from the oven and sprinkle the top Fleur de sel, to taste (Sea salt). Let cool for a few minutes then move to a wire rack to continue cooling. Serve with ice cold milk & enjoy!

Adapted recipe by For the Love of Cooking.net
Original recipe by The Curvy Carrot